gluten-freenut-freeegg-freesoy-free
Lobster Curry
From The thorough good cook, 1895
Serves 4
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 177. The excerpt below is the record exactly as published.
Lobster Curry. Pick the moat from the shell of a lobster and cut it into small oblong jjioces. Fry two onions to a goldon-broAvn in an ounce of butter; stir in one tablespoonful of curry-powder or paste and half a pint of moat stock
Cook this with the app: pantry check, scaling, and the assistant.